Mini Chocolate Chess Pies

Preheat oven to 350 degrees.

For the scalloped mini pie crust:

1. Thaw pie crusts until they are no longer frozen but still cold.
2. Use a scalloped cookie cutter to cut pie crusts into smaller pieces.
3. Put each small mini pie crust into a greased muffin pan.
4. Dip a silicone brush into the beaten eggs and paint the eggs over each mini pie crust. Set aside remaining egg wash.

For the chocolate chess filling:

1. Whisk sugar, cocoa flour and salt together.
2. Pour butter and evaporated milk into the sugar and cocoa mixture, and beat on high speed.
3. Add vanilla and the remaining eggs. With the mixer speed on high speed, mix for approximately 2 to 3 minutes to lighten.
4. Pour ⅛ cup of the pie filling into each pie crust. Bake for 15 to 20 minutes, or until the top looks crackly.
5. Allow pies to cool before removing each mini pie carefully out of the muffin tin.

Notes/Additions

• Recipe Credit: Pretty Providence
• Check out our other recipe from Pretty Providence: Cream Cheese Veggie Dip